Description
A spooky and decadent black velvet cake filled with rich blackberry compote, frosted with dark cocoa buttercream, and topped with chocolate skulls, fresh blackberries, and dried rose petals. This eerie yet delicious cake is perfect for Halloween or any dark-themed celebration.
Ingredients
Units
Scale
Black Velvet Cake:
- 2 cups white granulated sugar
- 2 cups all-purpose flour (sifted)
- 3/4 cup black cocoa powder (sifted)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup hot coffee
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
Blackberry Compote Filling:
- 2 cups fresh blackberries
- 2 tablespoons white granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cinnamon stick
- 1/4 cup water
- 1 tablespoon cornstarch
Black Cocoa Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 1 cup black cocoa powder (sifted)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Decorations:
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Instructions
- Black Velvet Cake: Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper. In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Make a well in the center of the dry ingredients and add the wet ingredients. Mix until completely combined. Then, stir in the hot coffee. Divide the batter evenly between the two cake pans. Bake for 30 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely in the pans before removing them.
- Blackberry Compote Filling: In a saucepan, combine the blackberries, sugar, lemon juice, cinnamon stick, and lemon zest. Bring to a boil and cook for 5-6 minutes. In a separate bowl, mix the cornstarch with water and stir into the blackberry mixture. Cook until thickened. Remove the cinnamon stick and pour the compote into a bowl. Refrigerate for 1 hour.
- Black Cocoa Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Sift together the powdered sugar, black cocoa powder, and salt, then add to the cream cheese mixture. Beat until smooth. Stir in the vanilla extract and mix to combine.
- Assembly: Once the cakes have cooled, level them with a cake leveler or serrated knife if necessary. Spread a small amount of frosting onto your cake plate. Place the first layer of cake down. Pipe a circle of frosting around the outer edge to form a ‘dam’ and fill with an even layer of blackberry compote. Place the second layer of cake on top with the bottom of the cake facing up. Coat the entire cake with a crumb coat of frosting and refrigerate for 20 minutes. Frost the cake with the remaining frosting and smooth the surface. Decorate with chocolate skulls, fresh blackberries, and dried rose petals.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 481 kcal
- Sugar: 45g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 70mg